The Best Chocolate Raspberry Cake
Tender layers of chocolate raspberry cake frosted with the most incredible raspberry buttercream & chocolate ganache, this cake is PERFECT for Valentine’s Day or any other day you need a delicious cake! This is truly the best chocolate raspberry cake in all the land and I can’t wait to share it with you!
How to make the best chocolate raspberry cake
This recipe is super simple, and starts with my plain chocolate cake base (but there’s nothing plain about it, that’s for sure!). To make it have raspberry flavor, I added raspberry emulsions and freeze dried raspberries to the batter. It’s heavenly! Here’s the rest of what you’ll need:
- buttermilk
- sour cream
- whole eggs
- egg white
- vegetable oil
- vanilla
- raspberry emulsion
- freeze dried raspberries
- chocolate cake mix
For the quantities and full instructions, see the recipe below. You’ll only need a bowl and a whisk! So that’s super easy to throw together with minimal dishes and no stand mixer.
What is raspberry extract/emulsion?
It’s a flavoring used in sweets that help amp up the flavor without dealing with all the extra moisture we run into using fresh berries. I use them interchangeably.
Where to find raspberry emulsion/extract?
I find mine on Amazon or at my local craft/baking store. You can sometimes find it at your grocery store, too!
Where to find freeze dried raspberries?
I find mine at Target, but you can usually find them next to the nuts or things used to make salads or trail mix. You can also make your own and use them, too! You’ll need enough to blend into 1/4 cup for the cake as well as the buttercream. Just use a food processor to make the powder, it’s pretty easy and adds a lot of flavor!
How to make the best raspberry buttercream
This buttercream is honestly something special – it’s absolutely mouthwatering! Instead of using fresh raspberries, we’re using freeze dried raspberries and emulsions to add that extra layer of flavor. It’s perfect for this cake, or any cake you need raspberry buttercream. Here’s what you’ll need:
- Unsalted butter
- salt
- vanilla
- freeze dried raspberries
- raspberry emulsion
- heavy cream
- powdered sugar
The full quantities and directions are below with the recipe. You’ll need a stand mixer or hand mixer to whip up the butter, then add in the rest of the ingredients minus the powdered sugar. The pink hue comes from the freeze dried raspberries – so cute and perfect for Valentines day!
How to make the perfect ganache drip
This drip isn’t essential for this cake, but sure adds a level of decadence. You’ll need chocolate melts and heavy cream. I make mine in the microwave and stir it together to make this gorgeous chocolate drip. The instructions are below with the recipe. Make sure to freeze your cake before adding on your cake – it helps the drips not run down the side of the cake all the way to the bottom. You can also control the consistency of the ganache by adding in more chocolate for a thicker drip and more heavy cream for a thinned out version. Freeze after adding the drip, then add on the fresh raspberries on top.
Can I make these into cupcakes or a sheet cake?
Yes! Each of my recipe can be made into 24 cupcake, a sheet cake, a 3-layer 6″ cake, 2-layer 8″ cake, and even a bundt cake.
Here’s a quick video of the process:
Happy Baking! As always, I love to see your bakingwithblondie inspired creations. Make sure to tag me so I can follow along with you, too!
xo, Mandy
Get the Recipe: The Best Chocolate Raspberry Cake
Ingredients
Chocolate Raspberry Cake Layers
- 1 cup buttermilk, room temperature
- 2/3 cup sour cream , room temperature
- 3 whole large eggs, room temperature
- 1 egg white, room temperature
- 1/3 cup vegetable oil
- 1/3 cup cocoa powder
- 1 Tablespoon vanilla
- 1 teaspoon raspberry extract/emulsion
- 1/4 cup freeze dried raspberries, 1.25oz bag pulsed into a powder and THEN measure out 1/4 cup for this recipe
(save the rest of the powder for the buttercream 🙂
- 15.25oz box Dark Chocolate or Chocolate Fudge Cake Mix, I used Duncan Hines
Raspberry Buttercream
- 1 1/2 cup unsalted butter (3 sticks), left out at room temperature for 10 minutes
- pinch of salt
- 1 Tablespoon vanilla
- 1 teaspoon raspberry emulsion/extract
- 1/4 cup freeze dried raspberries pulsed into a powder
- 1/2 cup heavy whipping cream
- 7-8 cups powdered sugar
Chocolate Ganache Drip
- 2 cups Ghirardelli Melting Chocolate
- 1 cup heavy cream
Garnishes
- 1-2 cups fresh raspberries
Instructions
For the Chocolate Raspberry Cake Layers
- Preheat the oven to 325 degrees, prep 2 8" cake rounds with baking spray and set aside.
- In a large bowl, whisk together all the ingredients except for the cake mix. Gently fold in the cake mix until everything is incorporated, then split the batter between the prepared cake rounds. Bake for 25-27 minutes, then let cool completely. Freeze until you're ready to assemble.
For the raspberry buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy, then add in the salt, vanilla, extract, raspberry powder, and heavy cream. Mix until incorporated, then scrape down the sides of the bowl and slowly add in the powdered sugar. Whip up on high speed for 2 minutes, then stack and frost the cake using a cake scraper. Freeze for 5 minutes before adding on the ganache – make sure to save enough in a piping bag fitted with your preferred piping tip for the decorations on top!
For the Ganache Drip
- In a microwave safe bowl, pour the heavy cream over the chocolate and microwave for 30 seconds. Stir. Add in another 20 seconds and stir again until smooth. Add more chocolate if it's too thin, and add a touch more cream if it's too thick. Add to a drip bottle, and then add the drip to the cake. Place into the freezer for 5 minutes before piping on the dollops on top, and then the fresh raspberry. Enjoy!